4 ripe persimmons
2 Tbsp. Brown Sugar
2 Tbsp. Water
3 Tbsp. Dark Rum
If the persimmons have been in the refrigerator, let them
stand at room temp. for about 1 hour before preparing.
If desired, cut off the stem end of each persimmon on a
dessert plate.
For Glaze, in a small heavy saucepan stir together brown
sugar, water and rum. Cook and stir over low heat about 1
minute or until the sugar dissolves. Cool to room temp.
To serve spoon over persimmons.
Yields: 4 servings
You can also use Fuyu or a Hachiya variety for this dessert.
The Hachiya may be eaten with a spoon. Just scoop the soft
flesh right from the skin. To serve the Fuyu, cut into smaller
pieces. The edible skin is similar to a tomato's, and can be
eaten or peeled and discarded
